J
John Mitchell Thompson
Researcher at University of New England (Australia)
Publications - 133
Citations - 5409
John Mitchell Thompson is an academic researcher from University of New England (Australia). The author has contributed to research in topics: Tenderness & Beef cattle. The author has an hindex of 40, co-authored 132 publications receiving 4982 citations. Previous affiliations of John Mitchell Thompson include University of New England (United States) & Cooperative Research Centre.
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Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia. 1. Carcass quality
TL;DR: Breeds that performed well for certain carcass traits in subtropical environments performed consistently for those traits in temperate environments relative to other sire breeds, regardless of market endpoint or finishing nutrition.
Posted ContentDOI
The aggregate economic benefits to 2007/08 from the adoption of meat standards Australia
TL;DR: A survey of retailers and wholesalers based on prices for MSA graded beef (3 star or better) versus ungraded beef was used to quantify the gross benefits associated with using the MSA system.
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Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia. 2. Meat quality and palatability
TL;DR: There was little difference between crossbred progeny for most meat quality traits, with minimal differences in objective measures of meat quality between markets.
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Effects of stimulation on tenderness of lamb with a focus on protein degradation.
K.M. Martin,K.M. Martin,David L. Hopkins,Graham E. Gardner,Graham E. Gardner,John Mitchell Thompson,John Mitchell Thompson +6 more
TL;DR: In this paper, the effects of electrical stimulation on the muscle were investigated by placing control and mid-voltage electrically stimulated samples of the M. longissimus thoracis et lumborum in a water bath to prevent shortening by imposing an even pH-temperature decline on all samples.
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SmartStretch™ Technology: V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions
TL;DR: SmartStretch™ technology and ageing on meat quality traits of hot-boned beef m.